IMAGE  EVALUATION 
TEST  TARGET  (MT-3) 


/. 


^^  t5^V 


//       «^'^.^ 


^m;/      «*  ^  £? 

#>  /C^^ 


III 


1.0 


I.I 


1.25 


1.4 


1.6 


^. 


A 


^^^^^>  ;> 
^f^'^  ^^^ 


^ 


J&.. 


'^ 


'</ 


(? 


/ 


I%otogniphic 

Sciences 
Corporation 


33  WIST  MAIN  STRUT 

VtflMTH.N  V    USaO 

(71*)  •73-4S03 


4^ 


CIHM/ICMH 

Microfiche 

Series. 


CIHM/ICMH 
Collection  de 
microfiches. 


Canadian  tnttltuta  for  Historical  Microreproductions  /  Institut  Canadian  da  microraproductions  historiquaa 


TachniccI  and  Bibliographic  Notes/Notes  tachpiquaa  et  bibliographiquas 


The  Institute  has  attempted  to  obtain  the  best 
original  copy  available  for  filming.  Features  of  this 
copy  which  may  be  bibliographicaily  unique, 
which  may  alter  any  of  the  images  in  the 
reproduction,  or  which  may  significantly  change 
the  usual  method  of  filming,  ara  checked  below. 


0 


Coloured  covers/ 
Couverture  de  couleur 


□    Covers  damaged/ 
Couverture  endommagie 

□    Covers  restored  and/or  laminated/ 
Couverture  restaur^e  et/ou  pelliculie 

r~~i    Cover  title  missing/ 


Le  titre  de  couverture  manque 

Coloured  maps/ 

Cartes  g^ogfaphiques  en  couleur 

Coloured  ink  (i.e.  other  than  blue  or  black)/ 
Encre  da  couleur  (i.e.  autre  que  bleue  ou  noire) 

Coloured  plates  and/or  Illustrations/ 
Planches  et/ou  illustrationi  en  couleur 

Bound  with  other  material/ 
Relii  avec  d'autres  documents 


□ 


D 


D 


Tight  binding  may  cause  shadows  or  distortion 
along  interior  margin/ 

La  re  liure  serrie  peut  causer  de  I'ombre  ou  de  !• 
diatorsion  l«  long  de  la  rnarg*  intiriaura 

Blank  leaves  added  during  restoration  may 
appear  within  the  tevt.  Whenever  possible,  these 
have  been  omitted  from  filming/ 
II  se  peut  qua  cartainas  page*  blenches  ajoutAes 
lors  dune  rastauration  apparaissent  dans  la  text*, 
mala,  lorsque  cela  itait  possible,  ces  pages  n'ont 
pas  4ti  filmAaa. 

Addltionel  comments:/ 
Commentaires  supplAmantairea; 


L'tnstitut  a  microfilm^  le  meilleur  exemplaire 
qu'il  lui  a  eti  possible  de  se  procurer.  Les  details 
de  oet  exemplaire  qui  sont  peut-dtre  uniques  du 
point  de  vue  bibliographique,  qui  peuvent  modifier 
une  image  ruproduite,  ou  qui  peuvent  exiger  une 
modification  dans  la  m^thoda  normale  de  filmage 
sont  indiquis  ci-dessous. 


I      I    Coloured  pages/ 


D 


Pages  de  couleur 

Pages  damaged/ 
Pages  endommagdas 


I      [    Pages  restored  ar.d/or  laminated/ 


D 


Pages  restaur^es  et/ou  pelliculdes 

Pages  discoloured,  stained  or  foxei 
Pages  dicolor^es.  tachaties  ou  piqu^es 

Pages  detached/ 
Pages  ditachees 

Showthrough/ 
Transparence 

Quality  of  prir 

Qualit*  inAgale  de  I'impresnion 

Includes  supplementary  materii 
Comprend  du  matiriti  suppl4mentaira 

Only  edition  available/ 
Seule  Edition  disponible 


r~^  Pages  discoloured,  stained  or  foxed/ 

I      I  Pages  detached/ 

rri  Showthrough/ 

rn  Quality  of  print  varies/ 

r~n  Includes  supplementary  material/ 

r~n  Only  edition  available/ 


Pages  wholly  or  partially  obscured  by  errata 
slips,  tissues,  etc.,  have  been  refilmsd  to 
ensure  the  best  possibU  image/ 
Lea  pages  totalement  ou  partiellement 
obscurcies  par  un  feuillet  d'errata.  une  peluri 
etc.,  ont  At*  film^es  d  nouveau  de  facon  A 
obtenir  la  meilleure  image  possible. 


This  item  is  filmed  at  the  reduction  ratio  checked  below/ 
Ce  document  est  film*  au  taux  de  reduction  indiqu*  ci-dessous. 
10X  MX  18X  22X 


up... 


J 


MX 


30X 


12X 


1IX 


aox 


HX 


2»X 


32X 


Th«  copy  filmed  hare  has  b««n  reproduced  thanks 
to  the  generosity  of: 

Seminary  of  Quebec 
Library 

The  images  appearing  here  mrm  the  beat  quality 
possible  considering  the  condition  and  legibility 
of  the  original  copy  and  in  icaeping  with  the 
filming  contract  specificationa. 


Original  copiea  In  printed  paper  crvers  are  filmed 
beginning  with  the  front  cover  and  ending  on 
the  laat  page  with  a  printed  or  illuatrated  imprea- 
sion,  or  the  back  cover  when  appropriate.  All 
other  original  copies  are  filmed  beginning  on  the 
first  page  with  a  printed  or  illuatrated  imprea- 
sion,  and  ending  on  the  laat  page  with  a  printed 
or  illustrated  impresaion. 


The  laat  recorded  frame  on  eech  microfiche 
shall  contain  the  svmbol  —^(meaning  "CON- 
TINUED"), or  the  symbol  ▼  (meaning  "END"), 
whichever  appliea. 

M»p:  platee,  charta.  etc.,  may  be  filmed  at 
different  reduction  ratios.  Those  too  kt^ge  to  be 
entirely  included  i«i  one  exposure  are  filmed 
beginning  in  the  upper  left  hand  comer,  left  to 
right  and  top  to  bottom,  as  many  framee  aa 
required.  The  following  diagrama  illuatrate  the 
method: 


L'exemplaire  fi!m6  fut  reproduit  grAce  i  la 
gintrositA  de: 

S6min»ire  de  Quebec 
Bibliotii^ue 

Les  images  suivantas  ont  «ti  reproduites  avec  le 
plus  grand  soin,  compta  tanu  de  la  condition  at 
de  la  nettet*  de  l'exemplaire  film«,  at  en 
conformity  avec  les  conditions  du  contrat  de 
filmage. 

Lee  exemplairee  originaux  dont  la  couvorture  en 
papier  est  imprimte  sont  film^s  en  commen^ant 
par  le  premier  plat  at  an  terminant  soit  par  la 
dernlAre  page  qui  comporte  une  empreinte 
d'impression  ou  d'iilustration,  soit  par  le  second 
plat,  seion  le  caa.  Tous  les  autres  axemplaires 
originaux  sont  fiimte  en  commenpant  par  la 
pramiAre  page  qui  comporte  une  empreinte 
d'impression  ou  d'iilustration  et  en  terminant  par 
la  dorniAre  page  qui  comporte  une  telle 
empreinte. 

Un  dee  symboles  suivants  apparattra  sur  la 
dernlAre  image  de  cheque  microfiche,  selon  le 
caa:  la  symbols  — ^  signifie  "A  SUIVRE  ",  le 
symbols  V  signifie  "FIN". 

Lee  cartee.  planches,  tableaux,  etc..  peuvent  Atre 
filmte  i  dee  taux  de  reduction  diffArents. 
Lorsque  le  document  est  trop  grand  pour  Atre 
reproduit  en  un  seui  cliche,  il  sst  film*  A  partir 
de  i'angle  supArieur  gauche,  de  gauche  i  droite. 
et  de  haut  en  bea,  en  prenent  Is  nombre 
d'imeges  niicesseire.  Les  diagrammes  auivanta 
illustrent  la  m^thode. 


1 

1 

2 

3 

1 

2 

3 

4 

6 

6 

T'i^'i\^^^jt),SMZ^*'■^4  ^l 


1    .  -^ 
1 


,'J^t'  '  *^  * I»^l 


\mm\  ■ 


i^ 


f 


"■^'H^    -H*- 


f 


FOR  ■■ 


-#*■ 


;«i>f-,ViV;^..» 


i:A: 


xi 


■4A 


T~^v.  iin -,>,.,•, «Wii:. 


'r, 


■< ;; 


Vl*  V 


BV 


WM.  W.  GOODWIN. 


\  Iff] 


\ 


J  r 


^f-^'i 


*>?     ? 


■    .      t'    «_      111-  I.  ,_    ,  V      '"^ 


t:T^F  - 


mf 


,  :'f  .^"  'i'^-"         '  '        '   -.V-    •''•  .^' ,''    'V    *'    ^   ; 


v..'"' 


M  " 


"^m 


■••\..-.'.  ■-■J  ,  --^ 


"i  '-i  ■;« 


'■;-';,'"'V^ 


,:.*-  ..^".^..^'ie^''  :-^'-VJ»^4P">; 


V 

V 

i7/ 


1>  »>;  'i^ 


,/  :«^.r^i 


W^5 


'O!? 


'1 


,  1  >j 


f^  i 


'',1.*^ 


1-  -f 


4i" 


,WUf&»lVfcf?f'gfUVfthgtos*,^  towC  Wil^)''l»oi'  wHjibr,' stew  ami 


.« 


.,>. 


,'        ^ 


THE 


ECONOMY  OF  GAS  AS  A  FUEL 


',, .  ,4-    -^        i.'  - 


.4     V 


FOR 


COOKING   PURPOSES. 


\."'i. 


\   ^ 


AS    SHOWN    BY    ACTUAL   TESTS 


MADE  BY 


WM.    W.    GOODWIN. 


PROM  A  PAPER  READ  BEFORE  THE  A.  O.  L.  ASSOCIATION, 

OCTOBER  ICxii,  If  70. 


NEW  YORK : 

.rirm.isuF.i)  nv  TMK  Amkrican  Gas  Lujiit  Journal, 
No.   42  rino  Stroot. 

1H70. 


Entered  aooording  to  Act  of  CongreBt,  in  the  year  1879,  by  Wm.  W.  Goodwin,  in  tlie  office  ol 
the  Librarian  at  Waahington.    All  rights  reserved. 


THE 


ol 


ECONOMY  OF  GAS  AS  A  FUEL 


FOB 


COOKING    PURPOSES. 


♦•♦ 


The  following  facts  and  figures  were  brought  out  in  the  discussion  upon 
cooking  by  means  of  gas  stoves  at  the  recent  meeting  of  the  American 
Gas  Light  Association,  held  in  Philadelphia,  Oct.  15th,  i6th  and  17th, 
1879,  and  are  the  results  obtained  by  actual  comparati\c  tests  made  by 
Wm.  W.  Goodwin,  Esq.,  of  Philadelphia,  between  the  ordinary  kitchen 
range  and  a  No.  7  Sun  Dial  Gas  Stove.  We  believe  it  is  the  first  time 
that  reliable  data  of  this  kind  have  been  published  in  this  country,  and 
that  all  gas  consumers  will  find  that  a  study  of  the  figures  here  set  forth 
will  well  repay  their  attention. 

Mr.  Goodwin,— Mr.  President  and  Gentlemen  of  the  Association  : 
I  have  not  prepared  a  regular  paper  to  be  read,  but  I  have  a  state- 
ment of  facts,  the  result  of  some  experiments  in  cooking,  which  I  will 
present  to  the  Association  without  comment.  I  have  also  prepared  a 
tabulated  record  of  tests  made  by  boiling  a  given  quantity  of  water 
over  a  flame  composed  of  different  portions  of  gas  and  air  under  vary- 
ing conditions,  in  order  to  determine  which  was  the  best  quantity  of  air 
to  introduce  with  the  gas  to  secure  the  most  favorable  results.  My 
standard  was  8  pounds  of  water.  The  gas  was  consumed  at  the  rate  o< 
10  feet  per  hour  ;  the  time  required  to  raise  8  pounds  of  water  from  73 
degrees  to  the  boiling  point  was  28^  minutes,  consuming  4^AV  ^^^^^ 
of  coal  gas.  I  wovM  say  here  that  I  designed  an  apparatus  for  furnish- 
ing air  in  a  measured  quantity,  and  mixing  it  with  the  gas  before 
burning.  That  apparatus  is  so  arranged  that  the  gas  and  the  air  can  be 
put  into  the  burner  in  their  normal  condition,  or  the  gas  and  the  air  can 
be  heated  both  together  or  separately.  In  the  first  test,  the  gas  was 
cold  and  the  temperature  of  the  water  was  77^  degrees  F.  __ 

After  determining  the  quantity  of  coal  gas  required  to  boil  8  pounds 
of  water,  I  mixed  various  quantities  of  air  with  the  gas,  and  obtained 
the  following  results,  each  test  named  being  an  average  obtained  from 

three  trials,  viz. : 

In  the  second  test,  8  pounds  of  water  were  used  and  one  volume  of  air 
and  one  volume  of  gas.  The  quantity  of  gas  consumed  was  3.6  feet. 
In  that  case  the  boiling  point  was  reached  in  22^8^  minutes,  being 
twenty  percent,  less  time  required  and  ly  per  cenU^cssgaajhan  in  test 
No.  1. 


The  third  test  was  \\  volumes  of  air,  i  volume  of  gas  and  the  same 
quantity  of  water.  Time  22.08  minutes;  gas  consumed  3.46  feet,  or 
2  2|  per  cent,  less  time,  and  22  per  cent,  less  gas  than  in  the  first  test. 

^\\Q fourth  test  was  two  volumes  of  air  and  one  of  gas;  time  21.3 
minutes,  gas  consumed  y^i^  ^*^^^'  or  25  per  cent,  less  time,  and  25^ 
percent,  less  gas  required  than  in  test  No.  i. 

T\iQ  fifth  test  was  2^  volumes  of  air  and  i  of  gas.  I  will  state  that  I 
found  the  best  results  were  obtained  with  this  mixture.  It  has  been 
found,  in  Europe,  that  2^  volumes  produce  the  most  favorable  results  ; 
the  candle  power  of  the  gas  has  something  to  do  with  it,  I  presume. 
This  is  certainly  a  very  close  comparison.  In  this  test,  the  quantity  of 
gas  consumed  was  ^.^  ft.,  the  time  occupied  was  21.4  minutes,  or  26 
per  cent,  less  time,  and  26.1  percent,  less  gas  required  than  test  No.  i. 

In  the  sixth  test,  the  gas  was  heated,  and  the  time  went  up  to  27 
minutes;  gas  consumed,  3.92  feet,  reducing  the  time  to  5^2^  and  the 
gas  to  1 1  per  cent. 

The  seventh  test  was  heated  gas  and  heated  air ;  the  time  required  was 
26^  minutes  ;  quantity  of  gas  consumed,  3.93  feet,  or  6  per  cent.  less 
time  and  1 1  per  cent,  less  gas. 

The  eighth  test  was  heated  air  and  cold  gas  ;  time  26\  minutes  ;  con- 
sumption of  gas,  3.83  ft.,  or  7.08  per  cent,  less  time,  and  12  per  cent, 
less  gas. 

In  tests  Nos.  6,  7,  and  8,  the  air  and  gas  were  heated  separately  in 
coils  of  copper  pipe  over  separate  flames,  arranged  so  that  the  air  or  the 
gas  could  pass  through  the  coils  or  not,  as  was  desired.  Each  of  these 
coils  h.td  a  heating  surface  of  472  square  inches,  and  in  the  tests  the 
tubes  were  heated  to  redness.  The  conclusion  is  that  the  bci  t  condition 
for  burning  gas,  according  to  these  tests — is  2^  volumes  of  air  and  i 
volume  of  gas,  and  both  of  them  in  their  normal  condition  or  cold. 

f  OOKING  TEST 

Made  Between  a  No.  8  Peerless  Range  and  a  No.  7  Sun  Dial 

Gas  Stove. 

I  have  also  copies  of  tests  that  were  very  carefully  made  a  few  days 
ago — made  as  carefully  as  I  knew  how  to  make  them,  of  the  difference 
in  cooking  between  a  regular  range  and  a  No.  7  gas  stove.  The  articles 
cooked  were  twelve  in  numoer,  and  were  cooked  so  that  they  were  all 
ready  to  place  upon  the  table  at  once.  The  range  used  was  a  No.  8 
Peerless  Rano^eJ'  The  articles  were  weip^hcd  before  cooking,  and  also 
after''cooking,  and  the  percentage  of  loss  in  weight,  and  the  time  re- 


quired,  were  carefully  ascertained.  For  instance,  a  3  pound  blue  fish 
weighed  2  pounds  and  i  ounce  after  cooking  in  the  range,  being  a  loss 
of  32  per  cent.  ;  time,  31  minutes.  In  the  case  of  the  gas  stove,  it 
weighed,  after  cooking,  2  pounds  6  ounces.  To  be  more  explicit,  I 
took  2  blue  fish,  each  weighing  3  pounds,  and  cooked  one  in  the 
range  and  one  in  the  gas  stove,  with  the  results  I  state.  The  time 
required  for  the  cooking  of  the  fish  in  the  gas  stove  was  35  minutes, 
4  minutes  longer  than  the  time  required  for  cooking  it  m  the  range. 
The  loss  was  20  per  cent.,  or  a  saving  of  1 2  per  cent,  in  favor  of  the  gas 
stove.  A  rib  of  beef  weighir  g  9  pounds  7  ounces,  weighed  6  pounds  8 
ounces  when  cooked  in  the  range ;  a  loss  of  32  per  cent.  ;  the  time  was 
I  hour  i-]  minutes.  In  the  gas  stove  the  time  was  i  hour  and  25 
minutes ;  loss,  1 7  per  cent.  To  show  how  close  these  tests  are  with 
some  made  in  England,  I  will  state  that  the  average  was  found  to  be 
33  per  cent  loss  in  cooking  in  the  ordinary  way,  and  15  per  cent,  on 
the  gas  stove.  My  tests  show  a  loss  of  32  per  cent  on  the  range 
and  1 7  per  cent,  on  the  gas  stove,  another  very  close  comparison. 
A  3  pound  I  ounce  chicken,  cooked  in  the  range,  weighed  2  pounds 
and  2  ounces  when  cooked ;  loss  30  per  cent. :  the  time  was  i 
hour  and  6  minutes.  In  the  gas  stove,  time  i  hour ;  weight  when 
cooked,  2  lbs.  10  oz.;  loss  14  per  cent.  A  i  pound  2  ounce  beefsteak 
weighed,  when  cooked  in  the  range,  13^  ounces  ;  loss  25  per  cent  ; 
time  1 1  minutes.  An  equal  weight  of  beefsteak  cooked  in  the  gas 
stove  v/eighed  when  cooked  15  ounces;  time,  8  minutes  ;  loss,  i6§per 
cent  Each  of  these  articles,  as  I  have  said,  was  weighed  carefully 
before  cooking,  and  was  weighed  immediately  after  being  brought  out 
of  the  stove  and  out  of  the  range.     Lamb  chops  weighing  i  pound  and 

1  ounce,  weighed  1 1  ounces  after  being  cooked  in  the  range ;  a  loss 
of  35  per  cent ;  time  12  minutes.  In  gas  stove,  an  equal  weight  of 
lamb  chops,  after  cooking,  weighed  13^  ounces ;  time,  10  minutes;  loss 
1 5  per  cent  There  was  also  in  each  case  3  pounds  and  5  ounces  of 
sweet  potatoes,  3  pounds  and  8  ounces  of  white  potatoes,  3  pounds  and 
1 2  ounces  of  cauliflower,  and  4  pounds  of  tomatoes.  These  articles 
were  all  cooked  in  a  steamer.     Bread  baked  in  the  range,  5  pounds  and 

2  ounces,  in  46  minutes  ;  in  the  gas  stove  '^']  minutes.     Sago  pudding, 

3  pounds  5  ounces,  27  minutes  in  the  range;  in  the  gas  stove,  28 
minutes.  Lemon  pie,  2  pounds  14  ounces,  30  minutes  in  the  range; 
on  the  gas  stove,  2  2  minutes.  In  these  articles  no  change  of  weight  was 
noted.  There  were  also  prepared,  sauces  for  the  fish,  the  beef  and  ca«li- 
flower.    The  total  time  from  the  lighting  of  the  fire  in  the  range  until 


6 


J 


everything  was  ready  to  serve  was  2  hours  and  40  minutes.  Of  this 
time,  30  minutes  were  required  to  heat  the  oven,  leaving  2  hours  and 
10  minutes  as  the  actual  cooking  time.  The  weight  of  the  '■  .al,  includ- 
ing the  lighting  of  the  fire,  was  44  pounds.  At  the  end  of  that  time  the 
fire  was  ready  or  more  coal.  Thcj  44  pounds  of  coal,  at  $5. 50  per  ton, 
cost  10^^  cts.,  the  kindling  wood  one  cent,  making  a  total  of  i  ^^-^^  cts. 

GAS  STOVE. 
Gas  Stove. — The  total  time  from  lighting  the  gas  until  everything  was 
ready  to  serve  on  the  table  was  one  hour  and  fifty  minutes ;  the  con- 
sumption of  gas,  by  a  test  meter,  v/as  38  feet.  At  the  price  of  |2. 15 
the  gas  cost  8.17  cents,  against  1 1.95  cts.  m  the  case  of  the  range.  The 
gas  was  lighted  in  the  roasting  chamber  at  11  o'clock  ;  4  minutes  after 
lighting,  the  beef  and  chicken  were  put  in  the  roasting  chamber ;  at  7 
minutes  past  11,  the  bread  was  put  in  the  oven  on  the  lower  shtlf;  at 
10  minutes  past  11,  the  pie  was  put  in  on  the  upper  shelf;  at  16  min- 
utes past  II,  the  water  wac  put  in  the  steamer  cold,  for  cooking  the 
vegetables;  at  25  minutes  past  11,  the  vegetables  were  put  in,  the  cauli- 
flower being  in  the  bottom  of  the  steamer,  and  the  potatoes  on  the 
shelves  ;  this  steamer  was  over  one  of  the  burners  of  the  hot  plate,  the 
other  being  used  to  stew  the  tomatoes  and  make  the  sauces.  After  the 
pie  was  baked,  the  pudding  was  put  in  on  the  lower  shelf,  the  bread  was 
removed  to  the  upper  shelf  to  brown  on  top ;  after  the  bread  was  baked  the 
fish  v/as  put  in  the  oven.  After  Lhe  meat  and  chicken  were  roasted  the 
steak  and  chops  were  broiled.  You  will  observe  that  so  far  as  the  ac- 
tual cost  or  expenditure  for  fuel  is  concerned — and  that  it  seems  to  me  is 
one  of  the  points  that  v/e  are  considering — the  comparison  is  as  8. 1 7 
cents  is  to  11.95  cents.  But  there  is  another  very  important  question 
connected  with  these  tests,  and  that  is  the  comparison  in  the  percentage 
of  loss  in  the  food  that  was  cooked  in  the  range  as  against  that  cooked 
on  the  gas  stove.  The  cost  of  the  fish  was  3  5  cents.  It  showed  on  the 
range  a  loss  of  io\  cents ;  on  the  gas  stove  it  showed  a  loss  of  6| 
cents ;  consequently,  there  was  a  saving  in  the  weight  of  the  fish  as 
between  6|  cents  and  lo^  cents — a  saving  of  3I  cents  on  the  weight 
of  the  fish.  The  beef  cost  $1.69.  After  it  was  cooked  on  the  range, 
it  was  worth  $1.17,  showing  a  loss  of  42^  cents.  On  the  gas  stove 
the  loss  was  2^\  cents,  or  a  saving  in  the  favor  of  the  gas  stove  over  the 
range  of  I4|  cents.  The  loss  in  the  weight  of  the  chicken  was  I7| 
cents  ;  in  the  gas  stove  it  was  8| ;  showing  a  saving  over  the  range  of 
83  cts.  The  steak  lost  6 A-  cents  in  the  ranee,  and  x\  cents  in  the  e-as 
Stove — a  saving  of   2^-    cents.     The  loss  on  the    chops    was    7J 


cents  in  the  range,  and  3^  on  the  gas  stove— a  saving  of  4|  cents.  The 
total  saving  of  the  gas  stove  over  the  range,  in  food  lost  was  33f  J  cents. 
These  are  the  Ricts.     (Applause.) 

The  following  are  the  foregoing  facts,  in  tabular  form,  arranged  for 
comparison  : 

•Record  of  Peerless  Range  No.  8. 


Article. 


Blue  Fish . . . . 

Rib  of  Beef 

Chicken 

Beef  Steak 

Lamb  Chops 

Sweet  Potatoes 

White  Potatoes 

Cauliflower 

Tomatoes 

Bread 

Sago  Pudding 

Lemon  Pie 


How 
Cooked. 


Weight. 


Baked. 
Roasted. 
Roasted. 
Broiled. 
Broiled. 
Steamed. 
Steamed. 
Boiled. 
Stewed. 
Baked. 
Baked. 
Baked. 


Before 
Cooking. 


Sauces  for  fish,  beef  and  caulif 


3  lbs. 
9  lbs.  7  oz. 

3  lbs. 

I  lb.  2  oz. 
I  lb.  I  oz. 
3  lbs.  5  oz. 
3  lbs.  8  oz. 
3lbs.i2oz. 

4  lbs. 


After 
Cooking. 


2  lbs.  I  oz. 
6  lbs.  8  oz. 
2  lbs.  2  oz. 

13I  oz. 

II  oz. 


Loss 

per 

cent. 


32 
32 

30 
25 
35 


Time. 


5  lbs.  2  oz. 
3  lbs.  5  oz. 
2  lbs.  1 2  oz. 


31  m. 
I  h.37m. 
I  h.  6  m. 

11  m. 

12  m. 


46  m. 
27  m. 
30  m. 


ower. 


Total  time  from  lighting  of  fire  until  everything  was  i  idy  10  serve 
2  hours  aiul  40  minutes.  Of  this  time  30  minutes  was  required  to  heat 
the  oven,  leaving  2  hours  and  1  o  minutes  actual  cooking  time.  Weight 
of  coal  including  lighting  of  fire  44  lbs.  At  the  end  of  the  time  the 
fire  was  ready  for  more  coal.  Cost  of  coal,  ^4  lbs.,  @  I5.50  per  ton, 
10.95  cents.    Kindling  i  cent.    Total,  11^^  cents. 


8 


'Ij 


Record  of  No.  7  Gas  Stove. 


How 
Cooked. 

Weight. 

• 

Loss 

per 

cent. 

Article. 

Before 
Cooking. 

After 
Cooking. 

Time. 

Blue  Fish 

Rib  of  Beef. 

Chicken 

Beef  Steak „ . 

Lamb  Chops 

Sweet  Potatoes. . . . 
White  Potatoes.. . . 

Tomatoes 

Cauliflower 

Bread 

Baked. 
Roasted. 
Roasted. 
Broiled. 
Broiled. 
Steamed. 
Steamed. 
Stewed. 

Boiled. 

Baked. 

liaked. 

Baked. 

3  l^s. 

9  lbs.  4  oz. 
3  lbs.  I  oz. 
I  lb.  2  oz. 

I  lb. 
3  lbs.  5  oz. 
3  lbs.  8  oz. 

4  lbs. 

3  lbs.  1 2  oz. 

2  lbs.  6  oz. 
7  lbs.  1 1  oz. 

2  lbs.  10  oz. 

15  oz. 
13^  oz. 

5  lbs.  7  oz. 

3  lbs.  3  oz. 
2  lbs.  140Z. 

20 

17 
14 
i6f 

15 

35  m. 

I  h  25  m. 

I  h. 

8  m. 

10  m. 

JZm. 
28  m. 
22  m. 

Sago  Pudding 

Lemon  Pic 

Sauces  for  fisli,  beef  and  caulillower. 


Fish 


Beef 


Chicl 


Steals 


Tt>tal  time  from  lighting  of  gas  until  everything  vras  ready  to  serve, 
I  lioiir  50  minutjs.  Consumption  of  gas  by  test  meter,  38  feet. 
At  $2. 15  per  lliuUbanu  fcwt,  cost,  o^^^  t.iits. 


Choi 


9 

Table  of  Comparison  of  Percentages  in  Loss  After  Cooking. 
Gas  Stove.  Range. 


Fish, 


Beef, 


Chicken, 


Steuk, 


(Cost,  35    c, 

-|  Product,         28|  c. 
(  Loss,  6^  c. 


Cost,  35    c. 

Product,         24f  c. 
Loss,  io|  c. 


Saving  of  gas  stove  over  range,  3|  cents. 


Cost, 

Product, 

Loss, 


1 66  ^c. 

J3B  fc. 

28*  c. 


C>st, 
Product, 

Loss, 


Saving  of  gas  stove  over  range,  14^  cents. 


Cost, 

Product, 

Loss, 


6 1  .^  c. 
8fc. 


Cost, 

Product, 

Loss, 


Saving  of  gas  stove  over  range,  8|  cents. 


Cost, 

Product, 

J^oss, 


24J  c. 

20^  c. 

4ic. 


Cost, 

Product, 

Loss, 


Saving  of  gas  stove  over  range,  2^^^  cents. 


1691^  c. 


'^ 


117    c. 
421^ 


60    c. 

J2l  C. 

17I  c: 


24 1   c. 

18  Ac. 

6^c 


Chops, 


} 


Cost,  ao   c. 

Product,        16 J  c. 
F-oss,  3J  c. 


Cost, 

Product, 
Loss. 


2 1 J  c. 

i3ifc. 

7i  c. 


I 


Saving  ol  gas  stove  over  range,  4*J  cents. 

'i'otal  saying,  33}  J  c. 


10 

Mr.  Harbison, — I  have  listened  with  the  greatest  interest  to  the  state- 
ment which  Mr.  Goodwin  has  just  made.  I  think  it  has  really  been  of 
more  value  than  any  subject  that  has  come  up  during  this  meeting. 
We  have  got  here  some  practical  information,  and  it  seems  to  me  that 
every  engineer  and  every  man  connected  with  gas  works  who  desires  to 
increase  his  consumption  should  give  the  most  careful  attention  to  the 
subject  that  has  been  presented  in  so  interesting  a  manner  by  Mr.  Good 
win.  I  think,  Mr.  President,  it  would  be  well  if  we  could  get  this 
statement  from  Mr.  Goodwin  in  such  a  form  as  that  it  could  be  printed 
and  distributed  ;  and  I  think  if  we  can  do  that,  it  would  be  better  to 
pass  a  resolution  directing  that  a  certain  number  of  copies  be  printed 
and  distributed  among  the  members  of  the  Association,  then  each  of  us 
can  personally  take  such  action  as  we  think  best.  I  think  it  would  be 
well  for  the  Association  to  print  500  copies,  and  for  each  member  to 
have  two  copies  of  this  valuable  information  ;  then  each  of  us  can  make 
such  tests  and  ascertain  such  results  as  he  feels  disposed.  I  therefore 
move,  Mr.  President,  that  the  Secretary  be  requested  to  obtain  this 
statement  of  facts  from  Mr.  Goodwin,  and  that  it  be  published  at  an 
early  day,  and  two  copies  be  distributed  to  each  member. 

Carried. 


Mr.  Goodwin, — I  have  simply  given  you  the  figures.     I  do  not  pro- 
pose to  comment  upon  them  at  all. 


1] 

The  firm  of  W.  W.  Goodwin  &  Co.  have  received  the  following  letter 
since  the  meeting  of  the  Association  : 

(Copy.) 

London  Hospital,  London,  Eng.,  ) 
October  Sth,  1879.  ) 
Dear  Sir, — I  find  that  my  last  complete  and  reliable  experiments 
and  calcuUitions  as  to  cost  and  saving  with  reference  to  our  system  of 
gas  and  steam  cooking  (of  which  you  have  full  particulars),  were  made 
for  the  year  1876.     I  will  put  them  down  for  you  ..s  briefly  as  I  can. 

In  that  year  our  daily  average  of  occupied  beds  or  daily 
number  of  in-patients  was 630 

And  our  daily  average  of  officers,  servants,  nurses,  &c., 
cooked  for  in  our  kitchen  wp.s,  approximately 160 

Together,   790 

In  the  same  year  the  waste  of  meat  in  cooking  was  reduced  as  under, 
viz. : 

In  1  casting  beef  from  (on  the  old  system) 33 1  to  24.33  P^^  cent. 

In  roasting  mutton  from  (do)  33  J  to  16.95       do 

In  boiling  mutton     do  (do)  25     to  13.86      do 

The  actual  quantities  of  meat  dealt  with  were, 

Raw  beef  purchased ". . . .  25,357  lbs. 

do    mutton     do      for  roasting 40, 206  do 

do       do  do     for  boiling 23,360  do 

Of  these  were  ordered  for  anticipated  waste, 

Beef,  6, 339  lbs.  umhr  old  system  umild  have  been 9,509   lbs. 

Roasting  mutton,  6,701    lbs.  und,r  old  system  ^vould 

have  been 16, 752    lbs. 

Boiling  mutton,  3,337  lbs.   under  old  system   would 

have  been 6,675   lbs* 

The  diflcrence — viz. : 

On  roasting  beef .3. 1 70  lbs. 

On       do      mutton 10,05 1  do 

On  boilinir         do 5  -itn  i\t\ 

o  -         n  jj{       — 

Or  in  total,  16,558  Iba. 


12 

ward  diets,  to  purchase  for  loss  in  gravy  to  the  extent  of  4  lbs   of  meat 

We  cannot  estimate  the  cost  of  steam  used  in  heating  the  boilini 
apparatus  for  .  horn,  on  .  days  a  week,  as  the  boilers  are  lavs  «/ 
eratmg  steam  at  a  higher  pressure  than  we  should  .ver    'ruire    " 
kitchen  purposes,  and  the  cost  of  such  steam  is  doubtless  vo^  sma^ 
for  engines;  but  as  to  gas  from  careful  experiments  (includTnl  the 

,.o^V  /     «"«  "^^^d  approximately  .,8^,  cubic  feet  per  L.  or  .2- 

I  am,  dear  sir, 

Faithfully  yours, 

WM.  J.  NIXON, 

House  Governor, 


I'.  > 


V,'  -s^ 


'''  '-^^Mt 


«A, 


>Va.  - 


i;*"^ 


i«'i 


*'f '^■^'"^|**ts<*«,*-' 


'•<'*'t*i«w»*«e,.^» 


i.'..  -  ,«WMs-«iW*;«(jW-.,tr,i 


^   *!ff«V;'i^^-^" 


?K«    (. 


1\?: 


*v;;i 


Tn 


;i 


^V' 


,^,>i1 


"» .  n  . 


f«fHMM)Vi» 


'".  .      "■'! 


f  i    x  , 


;;."„*». 


"/ 


It,.  /  - 


6<»WI#tBTC  C  A#  0O0IIING  STOVlr  Mo,  9. 


HM* 


.m    Mollis,. 


Wf  •  •  »  w-i  ■-■— iwgifuwi  «■  » 


